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One cheese to rule them all - Page 25

post #361 of 445
all that looks delicious CG! nod[1].gif
post #362 of 445
Quote:
Originally Posted by mgm9128 View Post

How did it taste?

Stronger than the last wheel I had in the States. Saltier and a more pronounced bite.
Not 100% certain but I think this may have been the first Spring milking Stich I've had.... Creamier and more complex.
post #363 of 445
A panorama of Neal's Yard shot with my iPad: http://360.io/bUJtpg
post #364 of 445
Quote:
Originally Posted by Kid Nickels View Post

all that looks delicious CG! nod[1].gif

I ate nought but cheese and pig Friday until a late night curry with friends shog[1].gif
post #365 of 445
Bûchettes and young Crottin de Cahvignol

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More ripe Crottin de Chavignol

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post #366 of 445
You like it, the Caribou gut lichen cheese?
post #367 of 445
A verrrrry ripe, but not bad Boone County Bloomy. Salted butter, sweet cream, mushroom.
Carrot ash bloomy rind ala crottin.

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post #368 of 445
Artisan Roncal... Spanish. Val del Roncal/Navarre.

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post #369 of 445
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Marcel Petite Fort St. Antoine Comté
post #370 of 445
Quote:
Originally Posted by Cary Grant View Post

A verrrrry ripe, but not bad Boone County Bloomy. Salted butter, sweet cream, mushroom.
Carrot ash bloomy rind ala crottin.
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Splooj.
post #371 of 445
Daphne Zepos passed away this morning.

You might not know her name but she was critical to the development of the artisan cheese movement in the US.

She started Essex Street in NYC... responsible for bringing Comte St. Antoine and the finest Parmigiano Reggiano to our country. She founded, with Mac McCalman, Artisanal's education program. She was a key instructor at the cheese school in San Francisco.

I was looking forward to meeting her and studying but she fell ill the week before the class... turned out to be cancer.

RIP Daphne.

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post #372 of 445
some friends are coming over for a cheese and charcuterie little dinner type thing. I am very excited. Hopefully I can score some St. Andre. Other than that, no idea what I'll do.
post #373 of 445
Get thee to Star Provisions, Ed. They'll hook you up.
Wait, you ARE in Atlanta? shog[1].gif
post #374 of 445
CG, what kind of knife do you use to cut ultra soft cheeses?
post #375 of 445
Quote:
Originally Posted by Cary Grant View Post

Wait, you ARE in Atlanta? shog[1].gif

marchal.gif

I would go but... I'll be leaving from the gym, Whole Foods is on the way home(ish) and traffic will be hellacious enough.

Love that place so much though... maybe I will detour I'm crazy like that.
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